Chef Bill Hahne's Amaretto Sauce
INGREDIENTS:
12 oz Green tomatoes or
-tomatillos, cored and cut
-into 1/2 inch dice
2 lg Yellow onions; cut into 1/2
-inch dice
2 lg Green (underripe) papayas
-(about 12oz each), peeled,
-seeded, and cut into 1/2
-inch dice
3 c Sugar
2 c Apple cider vinegar
1 ts Coarse salt
1/2 ts Ground nutmeg
1/2 ts Ground cinnamon
1/4 ts Ground cloves
Habaneros (or your pepper of
-choice) sliced julienne, to
-taste
12 oz Green tomatoes or
-tomatillos, cored and cut
-into 1/2 inch dice
2 lg Yellow onions; cut into 1/2
-inch dice
2 lg Green (underripe) papayas
-(about 12oz each), peeled,
-seeded, and cut into 1/2
-inch dice
3 c Sugar
2 c Apple cider vinegar
1 ts Coarse salt
1/2 ts Ground nutmeg
1/2 ts Ground cinnamon
1/4 ts Ground cloves
Habaneros (or your pepper of
-choice) sliced julienne, to
-taste
I have been searching out some recipes to use up some of my green tomato supply now that the weather is turning cooler. I found this recipe in "All Around the World Cookbook" by Shelia Lukins. The recipe initially did not contain any peppers (can you imaging that?), but I added some in at the end and I think it turned out quite tasty.
1. Place the green tomatoes, onions, and papayas in a large heavy pot. Add the sugar, vinegar, salt, and spices. Stir well.
2. Bring the mixture to a boil, reduce the heat slightly, and simmer uncovered until the mixture is thick, about 1 hour. Add peppers at the end.
3. Cool to room temperature, then refrigerate covered until ready to use. The chutney will thicken slightly as it chills. If you prefer a less liquidy chutney, drain a bit off. makes 4 cups
note: I poured the warm mixture into hot jars and sealed them up to give as gifts. I guess if you use different peppers you may want to cook them into the mix sooner.
1. Place the green tomatoes, onions, and papayas in a large heavy pot. Add the sugar, vinegar, salt, and spices. Stir well.
2. Bring the mixture to a boil, reduce the heat slightly, and simmer uncovered until the mixture is thick, about 1 hour. Add peppers at the end.
3. Cool to room temperature, then refrigerate covered until ready to use. The chutney will thicken slightly as it chills. If you prefer a less liquidy chutney, drain a bit off. makes 4 cups
note: I poured the warm mixture into hot jars and sealed them up to give as gifts. I guess if you use different peppers you may want to cook them into the mix sooner.